Bubur Kacang Merah

 bahan-bahan

150gm / 2/3 caw kacang merah
1 liter / 4 caw air
1 helai daun pandan disimpul
120-140gm / 1/2 caw gula putih atau gula merah
250ml / 1 caw pati santan segar atau 1 pack kecil inst. powder coconut milk bancuh dgn air panas suam
1/4 sk garam

cara-cara

1. Basuh, rendam kacang merah selama 30 minit, basuh balik toskan, masukan 1 liter air rebus guna api perlahan hingga lembut selama 45minit ke 1 jam
2. Masukkan daun pandan, gula, garam dan santan masak hingga pekat atau rebus santan dan garam dalam periuk berasing hingga ia mula mendidih, tutup api, curah santan kemudian ke atasnya, hidangkan
3. Kalau tidak suka cara no. 2, lepas kacang merah kembang dan masak sepenuhnya, masukkan gula, garam, santan dan daun pandan, masak hingga sederhana pekat atau pekat, ikut citarasa masing-masing, hidangkan

Kuih Serimuka

pulut masak dalam microwave

bahan A (lapisan bawah)
300gm or 1 1/2 cawan beras pulut jepun or siam basuh, direndam semalaman or selama 3 jam, basuh, tos & ketepikan
200ml or 3/4 cawan santan cair atau air - ikut jenis masakkan sama ada guna santan atau air
1 sk garam
plastic wrap secukupnya utk balut container & tekan rapat pulut dlm loyang

cara-cara
sediakan bahan A campurkan santan cair atau air bersama garam kacau rata dalam zip lock plastic container jenis tahan panas, tutup dengan plastic wrap, preheated selama 7 minit dalam microwave oven, balut pelengat kek yang boleh dibuka dasar bawahnya dengan plastic wrap kemas-kemas, ketepikan, apabila pulut masak tuang pulut yang telah dimasak tadi ke dalam pelengat anggaran size 20cm. Tekan pulut dalam dulang dengan plastic wrap hingga rapat, ketepikan sediakan bahan B seperti cara-cara dibawah...

bahan B (lapisan atas)
3 biji telur size m

2 sk vanilla essence

1 sk pewarna kuning
180gm or 3/4 cawan gula
200ml or 3/4 cawan pati santan dari sebiji kelapa parut atau larutkan 200ml air panas suam dgn 1 pack kecil inst. powder coconut milk
2 sb tepung jagung
2 1/2 sb tepung gandum
sedikit garam

cara-cara

1. Sediakan bahan B campur kesemuanya kemudian dikacau dengan pemukul telur supaya ia tidak bergentel, jika perlu tapis
2. Masak adunan custard tadi dengan menggunakkan kaedah double boiler, kacau hingga ia mula pekat, tutup api, kemudian tuangkan ke atas pulut yang telah ditekan rapat tadi, kukus selama 25 minit atau hingga masak dengan menggunakan api perlahan supaya ia tidak berbuih dan mengelembung
3. Sejukkan kemudian potong dan hidangkan
4. Note : sila guna cawan matrik sukat bahan, boleh juga sukat bahan guna cawan yg disukai, pandai2lah agak2 sendiri sukat bahan lebih kurang sama berat timbangannya...

Pulut Microwavedari member myr.com, katanya cara mudah untuk masak pulut. Tak payah rendam-rendam lagi dah. Masak terus.

Bahan-bahan ( 1 orang makan)

• 1 cawan pulut
• air secukupnya

Cara-cara

1. Masukkan pulut dalam bekas yang boleh dimicrowave. Masukkan air sehingga semua pulut tenggelam. Microwavekan selama 2 minit.
2. Keluarkan, karih karihkan pulut dengan garpu. Kalau pulut masih kelihatan mentah, tambahkan air sedikit dan microwavekan lagi selama 2 minit.
3. Ulang langkah 2 sehingga pulut masak. Saya ambil masa lebih kurang 8 minit untuk masak pulut ni.
4. Setelah masak, bolehlah digaulkan dengan sedikit kelapa kering dan garam dan hidangkan dengan ikan bilis goreng pedas. Best
5. NOTA: Masa tambahkan air dalam langkah 2, masukkan sedikit demi sedikit. Jgn masukkan byk sekali gus, takut nanti terlebih air, pulut jadi lembik.

Bubur Jagung Manis

bahan-bahan

2 tongkol jagung manis jepun size xl paling besar

5 cawan air atau santan cair

2 genggam sagu halus - basuh & siram dgn air semasa hendak letaknya dlm periuk

2/3 cawan gula putih - ikut manis

1 pack kecil inst. santan powder - jadikan 1 cawan santan atau pati santan pekat secukupnya, ikut lemak agak-agaklah sendiri

sedikit sahaja garam - agak-agaklah sendiri

1 helai daun pandan simpul - sila letak sekali kalau ada (optional)

cara-cara

1. basuh jagung, satu tongkol hiris nipis-nipis, satu tongkol lagi potong, kemudian kikis tongkol jagung itu ambil kanjinya, gaul rata, bahagi dua, blend separuh, tujuannya supaya ia berkanji dan pekat apabila dimasak nanti & separuh lagi ketepikan
2. masukkan air dalam periuk, masukan jagung potong & jagung blend tadi, rebus atas api hingga ia sedikit mendidih, terus basuh & siram sagu dalam penapis dengan air paip, tuang sagu dengan segera dalam periuk tersebuk masak hingga mendidih, sederhana pekat dan biji sagu jadi jernih,
3. tuang gula, santan dan garam dan daun pandan, masak lagi, jika ia terlalu pekat tambah lagi sedikit air panas masak lagi hingga sederhana pekat atau pekat, terpung pada selera masing-masing, hidangkan bersama roti, pulut kukus atau tanak

Donut Kentang Vanilla

bahan A

204gm isi ubi kentang segar yg telah dibuang kulitnya - ptg, lpt kms dlm plastic wrap, preheat 5 min dlm microwave oven, lenyek, ketepikan, boleh juga rebus ubi kentang dengan 150ml air, airnya jgn buang keringkan airnya atas api, jadikan 100ml air rebusan kentang, sejukkan, guna air ini utk adun tepung.

bahan B
250gm tepung gandum
2sk instant dry yeast
2 sb gula
1 sk garam
1 sk vanilla essence (optional)
1 biji telur size s - pukul sdkt kacau dgn vanilla essence kemudian kacau pula air & garam
100ml air 

bahan C
30gm bread spread, butter or margarine

bahan D
minyak masak secukupnya untuk menggoreng
caster sugar secukupnya untuk sadur

cara-cara

1. sediakan dahulu bahan A, ketepikan
2. pukul sikit telur, kacau dengan susu segar sejuk dalam fridge hingga sebati, ketepikan
3. gaul rata semua bahan B,
4. tuang bancuhan telur,vanilla essence, garam dan air sejuk dari water tab tadi, satukan kesemuanya jadi lebih kurang dough,
5. kemudian masukkan kentang yg telah dilenyek tadi, uli dan gaul rata,
6. letak pula semua bread spread uli lagi hingga tidak melekat pada tangan dan
7. hempuk dough dalam besin atau talam sehingga ia jadi sebiji dough bulat, licin, elastic dan tidak melekat pada tangan,
8. jangan bimbang dough jenis memang lembut, walau bagaimana pun ia akan melekat pada tangan,
   jika ia melekat juga taburkan sedikit tepung lebih kurang 1sb sudah cukup semasa mengulinya
9. tutup dengan plastic wrap, rehatkan dough, biar ia naik dua kali ganda
10. tumbuk dough keluarkan anginnya, uli sekejap, biar seketika
11. taburkan sedikit sahaja tepung pada papan canai, leperkan dough atasnya, tabur cuma sedikit sahaja lagi tepung atas permukaaan dough dan canai stebal mana yang disukai
12. celup doughnut cutter dengan tepung, terap dough dengan doughnut cutter, susun dalam tray, ulangi hingga habis, ketepikan,
13. rehatkan balik dough bagai ia naik lagi dua kali ganda
14. panaskan minyak masak separuh kuali, goreng doughnuts dalam minyak panas guna api kuat dan api perlahan, pandai-pandailah sendiri jaga api semasa menggoreng, balik-balikkan, masak hingga kuning keemasan, angkat, gaul dengan gula, hidangkan.

Donut Kentang

bahan A

236gm isi ubi kentang segar yg telah dibuang kulitnya - ptg, lpt kms dlm plastic wrap, preheat 5 min dlm microwave oven, lenyek, ketepikan

bahan B
300gm tepung roti
10gm instant dry yeast
14gm gula
4gm garam
50gm telur - pukul sedikit kacau dengan susu segar
100gm susu segar sejuk dalam fridge

bahan C
50gm bread spread, butter or margarine

bahan D
minyak masak secukupnya untuk menggoreng
caster sugar secukupnya untuk sadur


cara-cara

1. sediakan dahulu bahan A, ketepikan
2. pukul sikit telur kacau dengan susu segar sejuk dalam fridge hingga sebati, ketepikan
3. gaul rata semua bahan B, tuang bancuhan telur dan susu tadi satukan kesemuanya jadi lebih kurang dough,
4. kemudian masukkan kentang yg telah dilenyek tadi, uli dan gaul rata,
5. letak pula semua bread spread uli lagi hingga tidak melekat pada tangan dan
6. hempuk dough dalam besin atau talam sehingga ia jadi sebiji dough bulat, licin, elastic dan tidak melekat pada tangan,
7. jangan bimbang dough jenis memang lembut, walau bagaimana pun ia akan melekat pada tangan,
8. jika ia melekat juga taburkan sedikit tepung lebih kurang 1sb sudah cukup semasa mengulinya
9. tutup dengan plastic wrap, rehatkan dough, biar ia naik dua kali ganda
10. tumbuk dough keluarkan anginnya, uli sekejap, biar seketika
11. taburkan sedikit sahaja tepung pada papan canai, leperkan dough atasnya, tabur cuma sedikit sahaja lagi tepung atas permukaaan dough dan canai stebal mana yang disukai
12. celup doughnut cutter dengan tepung, terap dough dengan doughnut cutter, susun dalam tray, ulangi hingga habis, ketepikan, rehatkan balik dough bagai ia naik lagi dua kali ganda
13. panaskan minyak masak separuh kuali, goreng doughnuts dalam minyak panas guna api kuat dan api perlahan, pandai-pandailah sendiri jaga api semasa menggoreng, balik-balikkan, masak hingga kuning keemasan, angkat, gaul dengan gula, hidangkan.

Donat Kentang (Potato donut)

• Ingredients:
• 500 gr flour (high protein)
• 200 gr steamed potato then mashed it
• 12 gr instant dry yeast
• 50 gr milk powder (full cream)
• 75 gr butter or margarine
• 100 gr sugar
• 1/2 tsp salt
• 4 egg yolks
• 100 ml cold water
• oil to fry the dough

Directions:-

• Put together flour, sugar, milk powder, instant dry yeast in a bowl, then add the mashed potato and egg yolks, mix them altogether until a soft dough is formed
• Put butter and salt, until elastic- Leave first for 15 minutes.- Devided the dough into small balls size of 50 gr each
• Leave again for 20 minutes to rise
• Make a hole in the middle of each ball
• Fry those dough in the hot oil in a medium sized pan until become golden
• Remove from oil and drain
• Let cool then you can put toppings like powder sugar, chocolate sprinkles or cheese on it

Sources :- From selbyfood.blogspot.com

Honey Raisin Rolls Bread

Ingredients (makes 9 buns) - sources from HHB blogspot.com

300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast -  used 10gm dry instant yeast
1 egg lightly beaten plus enough milk to make 200g - used cold fresh milk inside fridge
50g honey
30g unsalted butter -  used bread spread butter or margarine
1 cup golden brown raisins - added extra ingredient
Method:

1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now, otherwise add in 1 tablespoon of bread flour if the mixture seems very wet), add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.
3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 10mins.
4. Flatten each dough into a round disc and press out the trapped air. Shape and roll into a smooth round ball.
5. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
6. When ready to bake, brush the surface of the dough with milk. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

Honey Buns

Ingredients (makes 9 buns)

300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast - used 10gm instant dry yeast
1 egg lightly beaten plus enough milk to make 200g - used cold fresh milk inside fridge
50g honey
30g unsalted butter - used bread spread butter

Method:

1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now, otherwise add in 1 tablespoon of bread flour if the mixture seems very wet), add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.
3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 10mins.
4. Flatten each dough into a round disc and press out the trapped air. Shape and roll into a smooth round ball.
5. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
6. When ready to bake, brush the surface of the dough with milk. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

Sources :- From happyhomebaking.blogspot.com

Milk Loaf Buns

Ingredient
143g fresh milk (I used HL low-fat fresh milk) -  used cold fresh milk  inside fridge

35g egg

25g caster sugar -  used 12gm sugar

5g salt

250g bread flour

4g Instant yeast

38g butter (unsalted) - used bread spread butter

How I did it:

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.
2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let proof for 60mins.
3. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this 'relaxing' time is needed so that the dough will be easier to roll out and shaped).
4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
5. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
6. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap. Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins. (I set mine to 200 deg C as my oven temperature is always on the low side.)
7. Unmould the bread immediately when removed from the oven. Let cool completely before slicing.

Sources :- From gracekitchencorner.blogspot.com

Ais Kacang or ABC

bahan A
1 caw instant kacang merah
1 caw lengkong atau cincau - potong dadu atau memanjang
1 caw instant jagung dalam tin
1 caw instant cendol
1 caw kacang tanah goreng tanpa minyak buang kulitnya
1 caw buah pala kering yang disagat memanjang
1 caw agar-agar berwarna merah, kuning, hijau - potong dadu atau memanjang (optional)
1 caw sagu mata ikan atau sagu halus yang telah dimasak
1 caw buah nau
1 caw pati santan atau evaporated milk

bahan B Air Sirap Merah Atau Air Sirap Gula Merah
Air Sirap Merah

Gula secukupnya + pewarna merah + air rose + 1 daun pandan simpul + sedikit air - masak sirap pekatkan, jgn terlalu cair nanti abc tidak sedap (kalau tidak ada perwarna merah potong atau sagat beet rootmasukkan dalam sedikit air, biar seketika, tapis, keluarkan isi beet root , rebus air tersebut dengan gula putih masak hinga pekat)

Air Sirap Gula Merah
gula merah secukupnya + gula putih secukupnya dimasak dengan 1 daun pandan simpul + sedikit air , pekatkan jangan telalu cair, nanti abc tidal sedap

bahan C
lce block secukupnya
Small Ice shaving machine atau blend ais cube dalam blender hingga halus, jika susah blend campurkan sedikit air blend lagi hingga halus dan pekat

cara-cara
masukkan sesudu bahan A hidang untuk seorang dalam bekas ice cream jenis panjang untuk satu orang makan, mesin ais masukkan kedalamnya, tuang gula sirap merah atau air gula merah, susu atau santan, hidangkan

Iced Green Tea

ingredients

4 tbsp good quality powder green tea

500ml cold water or mineral water

Place powder green tea with water into a bowl whisk with egg whisk then transfer to a jug. Refrigerate until chilled. Serve in glasses with ice.